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Thursday, November 4, 2010

Farfalle with Roasted Cherry Tomatoes

From the kitchen of One Perfect Bite...This pasta lacks any vestige of sophistication and is ridiculously easy to make. I'm featuring it here because it's one of my favorite go-to meals for the fall season. I can't resist the the flavor and fragrance of roasted tomatoes and each year I'm lured by the myriad colors in those tiny baskets that stack the shelves of stores and farm stands. Practicing my usual restraint, I generally end up buying a basket of each color and am left to ponder ways in which to use them. Would that all life's dilemmas be so easy to handle. While I've probably never made this dish twice in the same way, I wanted to formalize a recipe for you to follow. My hope is that you'll use it as a road map first time through, then take the first detour you see and make this recipe your own. There is nothing not to like here, so unless you hate tomatoes or garlic give it a try. Here's my disposable recipe.

Directions:1) Preheat oven to 400 degrees F. Set pasta water to boil.2) Combine and toss tomatoes, garlic, oil, basil, salt, hot pepper flakes and ground pepper in a baking pan large enough to hold vegetables in a single layer.3) Roast until tomatoes are shriveled and garlic is tender, about 30 to 40 minutes.4) About 15 minutes before tomatoes are finished, cook pasta in boiling salted water per package instructions. Drain, reserving 1 cup water, and return pasta to pot.5) Add contents of roasting pan to pasta. Toss to distribute vegetables and coat farfalle. Fold in basil. If pasta appears dry, add some reserved pasta water to moisten. Sprinkle with cheese. Serve warm. Yield: 4 to 6 servings.

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